Green gazpacho

June 9, 2012

Green gazpacho

Page 180, Ottolenghi

On a hot, hot night, this dish will be a delicious, delicious lifesaver of a dinner. It requires no cooking at all, so the kitchen stayed cool and we all enjoyed a refreshing (and healthy!) dinner with a slight kick of garlic.  I added some fresh goat cheese and tomato bruschetta  and a glass of my new favorite local raspberry wine and called it a perfect summer dinner….

Green Gazpacho Recipe

2 celery stalks (including the leaves)

2 small green bell peppers, stemmed and seeded

1 1/4 pounds cucumbers, peeled and, if desired, seeded

3 slices stale white bread, crusts removed

1 fresh green chile, such as a jalapeno, seeded (or less if you don’t want it too hot)

4 garlic cloves

1 teaspoon sugar

1 1/2 cups walnuts, lightly toasted

6 cups baby spinach (about 5 ounces)

1 cup basil leaves

2 tablespoons chopped parsley

1/4 cup sherry vinegar

1 cup olive oil, plus more for drizzling

3 tablespoons Greek yogurt

About 2 cups water

9 ounces ice cubes

2 teaspoons salt

White pepper to taste


Roughly chop the celery, bell peppers, cucumbers, bread, chile, and garlic. Place these in a large bowl along with the sugar, walnuts, spinach, basil, parsley, vinegar, oil, yogurt, 1 1/2 cups of the water, half the ice cubes, the salt and some white pepper. Working in batches, blitz the soup in a blender until smooth, pouring each batch into a bowl and stirring to combine at the end. If desired, add as much of the remaining 1/2 cup water, a little at a time, to get your preferred consistency. Taste the soup and adjust the ingredients accordingly. If desired, pour a little of the soup back into the blender and add the remaining ice and pulse once or twice, just to crush it a little. Stir this into the rest of the gazpacho.


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